• Preheat oven to 350 degrees. Lightly grease 3 8" round cake pans and dust with flour if desired, tapping pan so that all excess flour is removed.
• In a large bowl with an electric mixer, beat butter until smooth. Add oil and sugar and beat for 2-3 minutes.
• Add eggs and beat until completely combined.
• Add vanilla and buttermilk, and beat on low speed until smooth.
• Add baking powder, baking soda, and salt and beat on low speed until smooth.
• Add flour, and stir just until no visible streaks of flour remain. Stir in sprinkles just before baking and divide between prepared pans.
• Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

• In a medium bowl with an electric mixer, beat cream cheese until smooth.
• Add powdered sugar and vanilla and beat until combined.
• Add cream, a little bit at a time, and beat on low speed until incorporated. Turn mixer to high and beat until fluffy and thickened -- this doesn't take too long! Over-mixing will make the whipped cream thin again, so watch carefully. When you pull the beaters out of the bowl and have stiff peaks, it's ready.
• Divide cream cheese whipped cream between cake layers to assemble. Top with additional sprinkles as desired.